Rotisserie



Jan 89 M. SCHEY ROTISSERIE Filed Oct. 28 1920 4 Sheets-Sheet l Jan.. 8, 1924. 1,480,119

M.SCHEY ROTISSERIE Filed Oct. 28 1920 4 Sheets-Sheet 2 4 TfTOR/VEYS Jan. s, 1924. 1,480,119

M. SCHEY ROTISSERIE Filed OCT.. 28 1920 4 Sheets-Sheet 3 A OR/VEYS Jan. 8, 1924. 1,480,119

M. scHEY ROTISSERIE Filed Oct. 28 1920 4 Sheets-Sheet 4 Cil Patented Jan. 8, 19.24.

SCHEY, 0F BROOKLYN, NEW YORK.

non.

Application filed @ctober 28, 1920. Serial No. 420,190.'

To all whom t may concern:

lie it known that I, MAX SCHEY, a citizen of the United States, residing at New York city, borough of Brooklyn, in the county of Kings and State of New York, have invented a certainV new and useful Rotisserie, of which the following is a specification.

This invention relates to broiling apparatus of the character wherein one or more spits, adapted to support meat or poultry to be roasted, is, or are, supported forrotation in proximity to a source of heat which, may, in practice, be a bed of hot coals, a gas burner plate, or an electric heater.

It is well known by experienced chefs that, the best -results in the broiling of meats an poultry are obtained through a frequ "t basting during the roasting operation and this is frequently accomplished, when the baking is carried on in ovens, by periodically spooning or ladleing the grease in the roasting pan over the fowl or meat. The basting of meats or poultry during cooking imparts to them a rich brown-coloring without burning or undue crispness and, moreover, enhances the flavor of the resulting roast.

Machines vwherein the meat is supported on spits positioned forwardly of the source of heat have been long employed and it is the practice in machines of this character to position beneath each spit al drip pan into which the grease from the roast drips. It' has been the practice, moreover,.for a chef from time to time to dip the grease from the pan by means of a ladle or spoon and baste the fow1`or meats much after the same manner as is done when cooking in ovens. A very universal practice is to employ'` a brush or Whiskbroom for the basting of meats in this form of apparatus and this is accomplished bydipping the brush into the grease and then applying it to the surface of the roast,

rl`he foregoing practices are not Vonly v tedious, but are open to many disadvantages. For example, the heat in the prox-v imity of the roast when in position on the spit before the fire, is intense and the hand of the operator must be thrust into this heat in order to manually carry on the basting operations as described. Furthermore, when Lasting in either of the ways referred to, considerable spattering of thegrease results, thereby rendering it -diiiicult to keep the machine clean and free from spattered grease. Moreover, practice has proven that when gas burners are used as a source of heat, 'the spattering ofthe grease in the manner described, frequently results in clogging of the burner outlets thereby greatly impairing the efficiency of the latter.

A further and important consideration with reference to said prior methods resides in the fact that it is practically impossible to uniformly baste meat in the manual' manner described. t Y

With these considerations in mind, the fundamental object of the present invention 1ste provide means, whereby the meat or poultry on any spit, may, at'the will of the chef, or automatically, be momentarily dipped or partially submerged in the'grease and drip pan and immediately thereafter returned to the normal roasting position before the fire. In the preferred manner of carrying out this object, the roast is rotated while partially submerged in the grease, thereby obviating the necessity of a lar e volume of grease and assuring a better distribution of the same over the surface of the roast. Moreover, while this dipping or basting vof the -roastmay be automatically accomplished periodically, it is preferably accomplished through manual operable means, the prime mover of which is rpositioned at such distance from the tire as to remain'cool at all times, so that it may be readily operated by the chef in a convenient, accessible and efiicient manner.

A lfurther object of the present invention is to provide means whereby a spity with roast thereon may be efliciently moved toward and away from the fire without requiring the chef to actually touch the spit itself which, in some forms of machines, during-thevroasting operation, becomes too warm or hot to be conveniently handled.

In machines of the character described, it

has been common to mount a plurality of,

spits in superimposed relation before a substantially vertically `positioned source of heat and to provide in the lowermost s 1t a drip pan into which the grease from alllof the spits is adaptedto drop. The disadvantage of suchl construction is thatit is frequently desired to roast fowl on `one of the spits and different meats on the other spits and grease from all of the different meats and fowls are received in the same drip pan. lVhen thefvarious roasts on the several spits are basted with this grease, the flavor of any particular roast is apt to "be changed .the best results are not obtainable.

through the grease the other roasts and Another object of the present invention is A to provide a drip pan for each spit so that the grease from the several dierent kinds of meats or fowl may be kept separate and the taste preserved. By providing a drip pan for each spit, ll am able to employ an,

construct a broiling apparatus with a plu-l rality of spits each of which is heated by a separate heatin unit anyone of which may be operated to t e exclusion of the others or all of which may be operated together. The

that heating unit which isrequired to furv.sa

nish heat to any particular spit is necessarily operated when said spit is in use and the other spits idle. rl-his edects a considerable savinlg and fuel consumption.

.j Features of the invention, other than those adverted to, will be apparent-from the hereinafter detailed description and claims, when read in'conjunction With thel accompanying drawings.

- Mechanisms of the general characterdcscribed, i. e., apparatus, wherein meat or fowl is supported on one or more spits before 'the fire, are generally. known to the trade as r0t1sseries, and, accordingly, this term will be employed throughout the following detailed description of the apparatus. A

rllhe accompanying drawings illustrate one practical embodiment of the present invention, but the construction therein shown is to be understood as illustrative, only, andvnot as defining the limits of the invention.

.Figure 1 is a perspective view of a rotisserie embodying the present invention. lln this view, a machine is shown embodying a plurality of spits, separate heating means foreach spit and means for individually operating the spits.'

F igures 2, 3, 4, 5 and 6 are diagrammatic views looking from one end of the rotisserie and illustrating the mannery in which the several spits may be manually operated to effect the basting operation.

Figure7 illustrates the manner in which one of the spit movements vis counterbalanced.

Figure 8 is a detail fragmental perspective illustrating a portion of the .spit driving means; and,

Figure 9 is an end view of one of the drip pans showing the manner in which it may be manipulated in accordance with' the amount of grease therein to 'ee'ct proper basting.

inesatte 'llhe machine which is shown in Figure i is a four lspit rotisserie, the four vspits ot which are designated 1, 2, 3 and 4. 'llhe-se spits are placed one above the other in offset Xrelation and heat is supplied to each of' depart-in' from the spirit of the invention,

and as t e` frame may be made ina great many ways, it has not been considered necessary to show the full details thereof, since its structure will be manifest from the drawing to any one skilledin the art. rllhe upper portion of the lframe preferably supports a hood 5, which may be connected to a chimney for the purpose of'carrying o' odors or advantage of this construction is that only vapors generated durmg the roastlng of 8.

f meats or fowls on the spits.

Positioned below each spit when such spits are in normahposition before their respective lires are drip pans l", 2b, 3b and a", respectively, and each yont these drip pansare adapted to receive the grease which drips from the roasts on the respective spits andthe spits are so mounted that, at the will of the operator, they may be raised or lowered for the purpose of dippingV the roast into the grease in the drip pans and basting such roasts in an automatic manner. To enable this operation to he carried out, each of the spits is mounted so that it may be raised or lowered, and in Figures 2-7 inclusive, the mechanism for operating the several spits for this purpose is illustrated. rllhe operating means for the several spits will now be described.

'llhe rst or lowermost spit 1 is supported adjacent the opposite ends of carrier arms 6, one of which is shown in Figure 2. One carrier armis positioned adjacent each end of the frame and the rear end of each carrier arm 6 is fixed on a rock shaft 7 which extends longitudinally' of the frame. Both end projecting beyond the front of the ro-.`

tisserie and provided with a handle 11, whereby pivotal movement in a vertical pla-ne may be imparted thereto. The operating lever 9 is ,connected by a link 12 to one of the carrier arms 6, so that by grasping the handle 1l Aand raising or lowering the lever9 siniilar pivotal movement is imparted tothe carrier arms and the spit may be in the dri y'pan 1".

lowered or raised from the full line position of Figure 2 wherein it is in normal roasting position before the lire, to the bastinl'g position shown in dotted lines, wherein.

roasts on` the 'spit will dip into the grease By mec anism hereinafter more fully de-l scribed, the spit is constantly rotated, while in either position, so that by dipping a por-l tion of the roast into the grease in the drip pan, rotation of the spit will cause a successive dipping of all portions of the roast into the grease, so that the basting operation is eioiently carried out.

The handle 11 extends through a slot in the front plate 12 of the rot-isserie and the sides of the slot are notched or serrated, so that when :the handle is in raised position,

the lever 9 may be brought into `engagement with one of the serrations to normally support the weight of the roast and maintainl the carrier arms in such positionthat the trudes.

spits will remain in the normal roasting position.l

In `Figure 3 of the drawings, an arrangement is shown, whereby the second spit-2 is operated, and ifrom' this showing, it will be apparent that the 'mechanism "employed is substantially the same as thatshown in Figure 2. The spit 2 is supported at its oppo-I site ends by carrier arms 14 rigidv at their rear endswith a rock shaft 15 extending transversely ofthe frame and pivoted on ,brackets'corresponding' to the brackets 8,.

A link 16 connects one of the carrier arms 14 to an operating .lever` 17 pivoted to the frame at 18 and provided at its forward end with an operating handle 19, corresponding tothe handle 11. Thishandle 19 may be operated in the same manner as the handle i 11-to raise and lower thefs'pit from basting position into normal roastingposition and vice versa, and the handle mayV be flocked inf.v any desired position through engagementv 'with the serrated side'f olf the opening -20 in the front plate 12thro1`1ghwhich lit pro- In Figure'4 of the drawings, Vthe-mechanism shown for operating the third `sp`itg3v is substantially the samev as thatjshown in" The opposite` ends ofthe Vspits are supported incarrier arms 21, .which are;I

Figure 3.

lixed at their rear end to a'rockshaft 22- pivoted for oscillation in brackets y23. v A

link 24 connects lone of the carrier arms to a lever 25 pivoted at 26 tothev frame fand.

provided at its forwardend with a handle 27 which may be raised and lowered to raise and lower the spit and may be locked in desired position by engagement with the serrated side of the opening 28fin the front plate 12, through which it protrudes'.

In Figures 5, 6 and 7, the mechanism forI operating the fourth or top spit 4 is 'illustrated.A This top spit may be, operated in the t mounted thereon.

same man n'er'as the other spits,'but as the rotls'serie 1s rather high in practice and the spit 4 rather-difficult( to reach, I preferably supported in the frame .for vertical sliding movement. To this end, each arm 30 is provided with an upstanding bracket 31 slotted l,at 32 and through, each slot j 32 extends a plurality-fief boltsi 33, securing'thefbracket for verticzilsliding movement tothe vframe,

.so that eac-hbracket and associated-.arm

- may be raised into-the full line position'of higure 6, whichisthe normal roasting position orma be depressed to the vdotted line position o Figure`6, which is the basting position. A Substantially the forward half of each carrier arm 30 is inclined downwardly and forms a track on which the spit may be slid in a.A direction toward the :fire or away from and downwardly with respect thereto. i

Extending transversely of the frame of 'the Vrotisserie and in the lower portion 'thereof is a rock shaft 3 4 andadjacent each end of the rock shaft. a ri idfra-me 35. is Earh r1gid arm 35 is secured to one of the carrier arms 30 b f means of a, link 36, so that when the rock shaft is oscillated, the movement will be limparted through the arms 35 and links 36 to`raise and lower the carrierl arms 30 simultaneously, while they are maintained 1n un'.-

-form horizontal position by the cooperating vbrackets 31 and bolts'33.

. For f 'manuallyQ .,l eifecting from a `comyilznien t1'and 'accessible position, the lever 37 `isprovicled which is -pivoted .at 38,to :L -bracket rigid with the frame and is k39 projecting. 4through a slot 40 in the front plate-12, fand having one lateral edge thereof serrated' to `maintain the parts in adjustment. Pvoted to the lever intermediate its ends is 'one end or'l a link 41, the other kend of which is pivoted to one arm 42 of the bell crank having a second arm .43. The bell crank is pivot'ed at '44 to a bracket 45 ri id with-the frame, sothht when the hand e 39 is operated, the link\ 41 will impart'pivotal movement to the bell crank. Attached to the free end of the arm 43 of the bell crank is a second link 46 which connect-s the bell crank to an arm 47 rigid with this" operation j ,provided at itsA forward end with a khandle the rock shaft 34. -When the handle 39 is direction, thereby swingin operated, from the full line positionot Fig-v immerse roasts supported thereon in grease contained in 4the cooperating drip pan. By

reversal of these operations, the splt may be returned to the roasting position.

Since the mechanism referred to may he more or less heavy with large roasts positioned thereon, such mechanism is preferably counterbalanced after the manner shown in Figure 7 An arm 50 extends transversely of the frame and is pivoted intermediate its ends at 51 on a bracket 52.

' @ne end of the arm 50 is secured by a link 53 to one of the brackets 31, while the other end of the arm 50 is provided with a suitable weight or counterbalance 54 by virtue of which the parts are counterbalanced, so as to be more easily operable by the chef.

lln Figure 5 of the drawings, mechanism is shown whereby the spit may be moved toward and away from the fire by shifting the same in a forwardly or rearwardly direction on the carrier arms 30. To this end, a rock shaft 55 extends transversely of the frame and is lmounted for oscillation in brackets 56. Adjacent each end of the rock shaft 55 is fixed an upstanding arm 57, the upper ends of which are bifurcated as at 58 so as to straddle the opposite ends of the spit 4, as shown in Figures 1 and 5. Rigidly Xed to the rock shaft 55 cis anarm 59 which -is connected by a link 60 to a lever 61 pivoted von its rear end 62 to the frame and provided at its forward endl with a handle 63. llf the' handle 63 is lifted fromthe full line osition lof Figure 5 to the dotted Vline position thereof, the link 60 will be raised causing the rock shaft-55 to oscillate in a counterclockwise direction, carrying therewith the arms 57 from the full line position of Figure'5 to the dotted line position thereof` whereby the spit 4 is slid longitudinally of'` the carrier arms 30 from normal broiling position to a position forwardly and vdownwardly wherein it 1s more accessible to be .removed from the machine. rllhe spit may be returned to broiling position by reversal of the operations described.

The handle 63 protrudes through an opening 64 in the front of the plate l2, one edge of which opening is serrated to lock the handle in any position desired.

y acetate:

iin order that the rotisserie may-properly Y function, it is essential that means be provided for rotating the spits during the roasting of meats thereon and in accordance with 'this invention this means is so arranged that it is capable of rotating the roasts during the basting operation, so that the best results may be obtained. While the means for accomplishing this end may vary, the following construction is preferred.

' Foweris-apfplied from a prime mover 65 chain passes around the sprockets 68 and 69. Meshing with the sprocket chain 70 are three drive sprockets 71, 72 and 73 mounted on the frame in any suitable manner. On a common shaft with the sprocket 71 is iixed a sprocket 74; on a common shaft with the sprocket 72 is fixed a sprocket 75; and, on

a common shaft with the sprocket 73 is fixed a sprocket 76. 'lhe `sprocket 74 is adapted to rotate the spit 4, the sprocket 75 is ada ted to rotate the spit 3, while the s rocket 6 is adapted to rotate the spits 1 an 2. To this end, a sprocket chain 77 passes around the sprocket`74 and is also passed around a sprocket 78 supported on a bracket 79 carried by one of t e carrier arms 30 after the manner shown in Figure 1.

A gear 81 fixed on one end of thespit 4 is adapted to mesh with the sprocket chain 77 and derive driving power therefrom to the end that the spit may be rotated. Since 4the sprocket 78 is' carried by one carrier arm 30, it will be apparent that even though the spit is raised or lowered, the gear. of sprocket 81 will remain in mesh withl the sprocket chain 77 so that the spit will be rotated when it is depressed and in basting position and also when it is in elevated or roasting position. When the spit is slid forwardly away from the fire, the Sprocket 81 will merely ride od' the end of the" chain 77 and'twhen returned to roasting'position spaced fromthe sprocket 75 by- Va spacing bar 84 secured at its opposite ends to the spindles of the respective sprockets.I The sprocket 83 is, in turn, supported by a han er 85 from one of the carrier arms 21 of t e' spit 3, so that as the spit is raised or lowered,the sprocket 83 and cooperating chain 82vare correspondingly removed, so that the chain is maintained at all times in mesh with a sprocket 86 permanentlyA secured to one end of the spit 3, even though the spit be raised or lowered throu h the' voperation of its operating handle 2 and its driving connections will remain intact for the reasons specified. However, the spit may be lifted out of the machine at any time to remove from or position the roasts thereon and when returned to the machine itssprocket will fall into-mesh with the drive chain 82.

The spits 1 and 2 are driven through a common sprocket chain 87 which passes around the sprocket 7 6 and also around directional sprockets 88, 89, 90 and 91, all of which lare mounted for rotation on the frame on fixed spindles. The sprockets 88 and 89 are so positioned that the reach of the chain extending between these sprockets will run in a vertical direction and the same is true of the sprockets 90 and 91. This construction enables a gear 92, permanently securedvto one end'of the spit 2, to remain in driving relation -to the sprocket chain .87, while the spit is raised o r `lowered from basting to roasting positions and vice versa.

. In like manner, a s rocket 93 permanently fixed on one end o the vspit 1 remains in engagement with the chain intermediate the directional sprockets 90 and 91.

By the driving arrangements specified, the spits are mounted to be driven at a uni-' forni d, while the roasts are' before the l fire aiee in roasting position and also Vpermits of the revolving of the roasts when they are in .lowered position and partially submerged in gravy so that proper basting may be had. The sprocket and chain arrangements described operate with high eflicieney,but other form of drive means may be employed without departing from the present invention.

In Fi re 9, there is illustrated an improved orm of a drip pan preferably employed. The drip pan is provided with an open top, closed ends and a curved bottom as shown and its opposite ends are provided with a rib or flange 94, which is serrated at 95. Rigidly mounted on the frame adjacent the opposite end -of each drip pan are brackets 96, each of which carries a pin 97. The dri ans are adapted to rest on the frame o tlie machine or table or plate covering the same and the serrations at the opposite ends of each drip pan are adapted to hook over the pins 97 of the brackets 96. The pins are positioned at a small distance further above the tablev or frame on which the drip pan rests than the distance between the bottom of the drip pan and the serrations 95, so that by hooking each serration over the pins the angular inclination or degree of ti ting of the drip pan may be regulated. If a small amount of grease is in the pan, the pan should be tilted to a greater extent and serrations relatively adjacent the medial line of the pan should engage with the pins 97. However, if the pan contains a greater amount of grease, it should. partake of a substantially horizontal osition to obtain which the ins 97 should engaged with serrations a jacent the forward edge of the pan. 'In this manner, the drip pans may be readily re ulated so as to supply the proper amount o grease for the basting operation.

Having thus fully described the invention, what I claim as new and desire to secure by Letters Patent is:

1. A rotisserie embodying a spit` adapted to support a roast, a receptacle adapted to contain grease positioned below the spit, and means for bodily lowering and raising the spit from roasting position before the fire to basting position wherein the roast is partially, submerged in the grease in said receptacle, and lifted therefrom.

2. A rotisserie embodying a spit adapted to support aroast, a receptacle adapted to contain grease ositioned below the spit, and means for .bodily lowering and raising the spit from roasting position before the re to 'basting position wherein the roast is par- ,tially submerged in the grease in said receptacle, and lifted therefrom and means for rosok tating the spit while it is in broiling and roasting positions.

3. A rotisserie embodying a spit adapted to support a roast, a receptacle adapted to contain grease positioned below the spit, and means for bodily lowering and raising the tobasting position wherein the roast is partially submerged in the grease in said receptacle, and lifted therefrom, and driving con- Vspit from .roasting position before the fire iio nections with the spit, said driving connections being operab e to rotate the spit in both raised and lowered positions.

4. A rotisserie embodying a spit adapted to support a roast, afreceptacle adapted to contain grease positioned below the Spit, means for bodily lowering and raising the spit from roasting position 'before the fire to basting position wherein the roast is partially submerged in the grease in said receptacle, and lifted therefrom, a gear on the spit, and a driven member meshing with the gear at all timeswhen the spit is in the rotisserie, whereby the spit is rotated while in basting as well as in roasting positions.

5. A rotisserie embodying a spit adapted to support a roast, a receptacle adapted to iao ' mesh when the spit means for bodily lowering and raising the spit from roasting osition before the fire to bastingv osition w erein the roast is partially su mer ed in the grease 1n said receptacle, and ifted therefrom, a gear on the spit, and a drivin sprocket chain with which the gear is adapted to automatically is p aced in the rotisserle, said chain being mounted and ositioned to rotate the spit. in 'Toasting as we as in roasting positions. n

6. A rotisserie embodymg a spit adapted to support a roast, a receptacle adapted to contain grease positioned below the spit, means for bodily lowering and raising the spit from roasting position before the tire to basting position wherein the roast ispartially submerged in the grease in said receptacle, and lifted therefrom, a gear on the spit, a drivin sprocket chain with which l the gear is a apted to automatically mesh whenv the spit is placed in the rotisserie, said chain being mounted for movement with,

the spit whereby the gear and chain are kept in mesh during the raising and lowering of the spit and serve to rotate the spit 'in basting' as well as in roasting positions.

7. A rotisserie embodying a plurality of spits adapted to support roasts, a drip pan below each spit, means for bodily raising and lowering the spits from broiling positions before the fire to basting positions wherein the roasts are partially submerged in grease contained in their drip pans, and lifted therefrom.

8.,A rotisserie embodying a plurality of spits adapted to support roasts, a drip pan below each spit, means for bodily raisingL and lowering thespits from broiling positions before the re to basting positions wherein the roasts are partially submerged in grease contained in their drip pans, and lifted therefrom, and means for rotating the spits while in basting as well asin roasting positions.

9. A rotisserie embodying a plurality of spits adapted to support roasts, a drip pan below each spit, means for bodily raising and lowering the spits from broiling positions before the fire to basting positions wherein the roasts are partially submerged in grease contained in their drip pans, and lifted therefrom, a gear on each spit, and means common to a plurality of spits for driving them in both raised and lowered positions. y y

10. A rotisserie embodying a plurality of spits adapted to support roasts, a drip pan below leach spit, means for bodily raisin and lowering the spits from broiling positions before the fire to basting positions wherein the roasts are partially submerged in grease containedin their drip pans, and

of a plurality of spits are adapted to automatically mesh when the spits are placed in the rotisserie, said 'driving means being'so mounted that said spits are rotatable thereby when in basting as well as inroasting positions. I 11. A rotisserie embodying a plurality of spits adapted to support roasts, a drip pan below each spit, means for Ibodil raising and lowering the spits from broii g positions before the wherein the. roasts are partially submerged in grease contained in theiry drlp pans, and lifted therefrom, and a common driving sprocket chain with which the gears of a plurality of spits are adapted to automatically mesh when the spits are placed in the rotisserie, said sprocket chain being so mounted that the spits are rotatable thereby when in basting as well, as roastinig positions. v 12. A rotimerie embodying a plurality of spits mounted for rotation on horizontal axes at oonsecutivel whereby they are positioned above one an-l other, and a drip pan beneath each spit.

13. A rotisserie embodying a plurality of spits mounted for rotation on horizontal axes in different horizontal planes, whereby the spits are positioned above one anfire to basting positions soV highery elevations,

other, 4a drip pan beneath each spit, and a separate source of heat for each spit.

lll. A rotisserie embodying a plurality of 15. A rotisserie provided with a stepped' front, a source of heat in the riser of each step, a spit positioned above each tread and mounted for rotation on a horizontal axis, and a drip pan positionedon each tread.

p 16. A rotisserie embodying a source of heat, a pair of movable carrier arms, a spit mounted for rotation on the carrier arms, a drip pan positioned below the spit and means for raisin and lowering the carrier armsA to move ie spit from ,a roasting position to a position wherein the roasts on the spit will be partially submerged in ghe grease in the drip pan and lifted thererom.

17. A rotisserie embodying a source of heat, a pair of movable carrier arms, a spit mounted for rotation on the carrier arms, a drip pan positioned below `the spit and means for .raising and lowering t e carrier arms to move the spit from a r astin position to a position wherein thd roas s on thespit will be partially submerged in the grease in the drip pan and lifted therefrom, and means for also moving the spit longitudinally of the carrier arms toward and away from the source of heat.

18. A rotisserie embodying a spit, a dri pan positioned below the splt and adapted.

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to contain grease, means for raising and loweringY the spit for the purpose of basting the roasts supported thereby in the grease in the drip pan and means for supporting the drip pan in different positions to regulatethe depth of grease in the drip pan.

19. A rotisserie embodying a spit, a drip pan positioned below the spit and adapted to contain grease, means Jfor effecting relative movement between the drip pan and spit for the purpose of causing roasts supported on the spit to be immersed in the grease of the drip pan, and means for supporting the drip pan in dierent positions to regulate the depth of grease in the drip an. p 20. A drip pan for rotisseries provided with an open top and having a curved loo-ttom adapted to rest upon a fiat surface, a plurality of serra-tions along the opposite ends of the pan, and means adapted for engagement with the serrations for holding the pan tilted in Various angular positions to vary the depth of the pool of grease therein.

21. A rotisserie embodying a spit, a drip pan positioned below the spit and adapted to cont-ain grease, and means for effecting relative movement between the drip pan and the spit, whereby one is moved toward and away from the other for the purpose of causing roasts supported on the spit to be immersed in the grease yin the drip pan.

ln testimony whereof, l have signed my. name to this specification.

MAX senisr. 

